My Nans Gingerbread!


Preperation <10mins, cooking time 50-60mins at 150C, 300F, Gas Mark 2

 150g(6oz) black treacle. 50g(2oz) golden syrup, 50g(2oz) Dark brown Sugar, 100g(4oz) Butter, 125ml(1/4pint) organic milk, 2 free range/organic eggs, 200g(8oz) Organic Plain flour, 1 heaped tsp mixed spice, 1 tsp bicarbonate of soda, 2-3 tsp groung ginger(depending on your taste). 4oz sultana's/raisins (optional)


Heat the black treacle, golden syrup, sugar, butter, milk, mixed spice, ginger and fruit (optional) in a sauce pan until the form unform sticky liquid, remove from heat and allow to cool (do not over heat). Once cooled, beat in the two eggs. Sieve in the flour and bicarb and mix slowly but thoroughly. Once you have a smooth cake mix of bark brown colour transfer to a lined 7inch square baking tin and allow to settle to 15mins. Once settled bake for 50-60 mins or until a screwer ot knife if clean after poking in the middle of the cake.

For the best results allow 24/48 hours before eating, this allows the ginger to infuse.

Picture will appear here soon